Maritozzi: ir-riċetta għad-deżerti artab mimlija

IL maritozzi they are sweet sandwiches, sometimes enriched with raisins and pine nuts, filled with very soft and super greedy whipped cream. They are sweets for breakfast and snacks, simple and essential, classics of Roman cuisine. It is an easy recipe and within everyone’s reach: the only care is to prepare a dough before the dough, essential for having very soft Maritozzi that last days before being stuffed. Try the Maritozzi in the stuffed version: stuffed with fresh fruit such as strawberries or filled with a dessert Krema tal-pistaċċi. They are typically sweet sandwiches but how about trying to stuff them with salty products such as burrata, tomato, pesto and cod? They will be mouth-watering delicious!

Ingredjenti għal 10 Husbands

Bajd: 3
Dqiq: 400 g
Butir: 60 g
Zokkor: 50 g
Vanilla: 1 berry
Melħ up: 1 g
Krema għat-tarjola: 300 ml
FOR THE YEAST
Ħmira tal-birra: 10 g
Ħalib: 120 ml
Zokkor: 1 tsp
Dqiq: 4 tbsp

Preparazzjoni: minuti 20
Tisjir: minuti 15
Totali: minuti 35
Kaloriji: 279Kcal / 100g

Preparazzjoni

First of all prepare the leavening: equip yourself with a bowl and crumble the brewer’s yeast inside; then pour in the milk as well.

Also add 4 tablespoons of flour and a teaspoon of granulated sugar.

Mix the ingredients well until you have a smooth, lump-free cream.

Cover the bowl of the cream with cling film and let it rest for at least 30 minutes.

After this time, add 2 eggs and the granulated sugar.

After mixing, add the flour as well.

Remove the vanilla seeds by cutting them with a small knife; then cut the butter into pieces and put them in the bowl while continuing to knead.

At this point cover the dough with cling film and let it rest for about 2 hours, until the dough is doubled.

After 2 hours divide the dough into 10 equal parts and, with your hands, form balls of equal size.

The next step will be to lengthen each ball giving it the typical shape of the Maritozzi.

In a small bowl, beat 1 egg yolk with 4 tablespoons of milk. With the help of a brush, brush all the husks with the emulsion obtained. Place them in the oven in ventilated mode, on a baking sheet covered with parchment paper, at 170 ° for about 15 minutes.

In the meantime, pour the cold whipping cream into a bowl and proceed to whip it with an electric whisk.

Once the Maritozzi are cooked, take them out of the oven, cut them lengthwise and fill them with whipped cream before serving; an operation that can be done with the help of a piping bag or a spoon.

aċċessorji

Skutella

Mgħarfa tal-mejda

Film trasparenti

Sikkina

Brush

Karta li ma tagħmilx griż

Trej tal-ħami

Frosti elettriċi

Sac a poche

Għajnuniet u tricks

The ancient recipe calls for the use of raisins; depending on your tastes you can decide whether to add it or not. If you like it, it will give a more decisive flavor to the dessert, alternatively you can replace it with candied fruit.

After cooking the Maritozzi should be brushed with a sugar syrup essential to create the shiny effect but above all to retain the icing sugar with which they will be sprinkled.

For the filling you can also choose a cream other than whipped cream: Chantilly cream, custard, Nutella cream or with a very light Krema tal-Mascarpone in the variant without raw eggs but only with vegetable cream. served even without any filling, they will still be excellent and much appreciated.

If you love hazelnuts, after whipping the cream, add 80 g of hazelnut paste and operate the whisk for a few more seconds: you will get an exquisite hazelnut cream!

To whip the cream to perfection, we suggest you keep the electric whisk and the cream in the refrigerator for at least 30 minutes before use.

ħażna

Maritozzi can be stored stuffed in the refrigerator għal massimu ta’ jum 2/3. Without any filling, however, they resist għal ġranet XNUMx closed inside an airtight container or under a glass dome.

storja

The Maritozzi are nothing more than a leavened product that has its origins inRuma tal-qedem and that, when mixed with flour, eggs, honey, citrus peel, raisins and pine nuts, it was given to future wives by their fiancé. They used to call this last ‘husband’ (a nickname for husband), hence the name of these soft loaves. Substantial and nutritious meal that combined goodness and practicality.

Like any traditional recipe, there are several versions. The best known and most appreciated are that of the Maritozzi Marche, with an elongated shape and rich in raisins, those from Puglia that are without raisins but enriched with milk and butter which makes them even softer; finally there are the Sicilian Maritozzi whose characteristic that distinguishes them from the others is the addition of aniseed, an ingredient that makes their flavor unmistakable thanks to a decisive floral note.